Thanks to Shefali and Arvind, I got to taste this amazing sweet.
Kadalamav / besan / chick pea flour - 150 gms
Ghee - 75 gms
Milk - 1/4 cup
Sugar - 90 to 100 gms
Saffron - 1 pinch
Cardamom - 3 pods
Unsweetened khoya - 60 gms, grated
Almond slivers - 5 tbsp
Crucial step:
Mix the flour with 15 gms of ghee.
Next add in the milk one teaspoon at a time and try to NOT make a dough. Even if it does, do not worry.
Pass it through a wide holed sieve, so that it looks like bread crumbs.
It MUST be sieved.
Grate the khoya and pound the cardamom seeds.
Grease a square tin and keep aside.
------------------------------------------------------------------------------------------------------------Preparation:
Heat the rest of the ghee in a thick bottomed vessel on a low flame and pour in the besan crumbs.
Stir often.
Start boiling the sugar in 1/2 cup water with the saffron.
Stir the besan mixture, always on a low flame, till it becomes golden brown in colour. This will take around 15 minutes. Keep stirring often. Turn off flame (when the mixture becomes golden brown) immediately.
Add the khoya and cardamom to the hot besan mix and mix well.
The saffron water mixture must reach one string stage. Pour this into the besan mixture.
Mix well and pour while still hot into the greased mould and garnish with the slivered almonds.
When the mixture is warm cut into desired shape. Do not unmould till it becomes room temperature.
No comments:
Post a Comment